Easter Carrot Cake Stuffed Waffle
About 3 stuffed waffles
- Carrot Cake Waffle Batter (see recipe below)
- Honey Cream Cheese Filling
- 6 ounces cream cheese
- 1 tablespoon honey
- - - - - - - - - - - - - - - - - - - - - - 6 tablespoons raisins, divided
Mix cream cheese and honey in a bowl until well blended; reserve.
Prepare waffle batter as directed. Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes.
Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Spoon 2 tablespoons cream cheese filling onto batter leaving a thin margin around edge. Sprinkle 2 tablespoons raisins over cream cheese filling. Pour additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 7 to 7 1/2 minutes. Remove stuffed waffle to plate.
